Recipe
Pickled Jalapeno With Onion Carrots Recipe
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Melsmex / All my dishes 2 years, 4 months ago
This is like the pickled jalapeno you find in cans, but better!!
Prep:20m Cook:5m Servings:8
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 Melsmex |
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Recent Gawkers
Ingredients
- 5 whole cloves
- 1/4 pound jalapeño peppers -- sliced 1/4" thick
- 1/2 large onion -- sliced
- 1/3 cup cider vinegar
- 10 black peppercorns
- 2 cloves garlic -- crushed
- 1 carrot -- sliced 1/4" thick
- 1 1/2 cups water
- 2 teaspoons salt
- 1 bay leaf – crushed
- 1/3 cup olive oil
Directions
- Add all ingredients except olive oil to a medium sized saucepan. Bring to a boil. Lower to a simmer and cook 5 minutes. When done, add 1/3 cup olive oil. When cool, store in a canning jar in the refrigerator for up to 2 weeks. Let stand at room temperature for a while before using as the olive oil will be cloudy until it warms up.
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chefmeow 2 years, 4 months ago said:
I buy these things by the case. Glad to see the recipe so I can make my own. Thanks for posting.
linebb956 1 year, 11 months ago said:
Question... do they stay crisp? I love those that do...
melsmex 1 year, 11 months ago said:
They do stay crisp as long as you don't overcook them.